Tuesday, September 30, 2008
We had some company for dinner tonight and I tried this bread, which is
just as easy as the blitz bread, and it was super yummy. Everyone gobbled
it up. I made it with white flour, due to the company. But next time
I will try wheat. I also served Cam's lemon cheesecake, although I cut
down the lemon juice in it a little. It was very good!
Sunday, September 28, 2008
(Shara gave me this recipe)
1 1/2 c. sugar
1/2 tsp. salt
5 c. milk and mix well.
Microwave 5-7 minutes (may take longer) stirring every 3 minutes until mixture is smooth and clear.
Add 2 eggs well beaten to a small amount of hot mixture. Add to pudding and microwave 3 more minutes - stir every minute.
Add 4 T. butter and 2 tsp. vanilla.
Stir in 4 cups cooked rice.
Sprinkle with cinnamon and a pinch of nutmeg.
(This is a great recipe to use your leftover rice).
(No - this isn't as good as Grama's but it's easier!!!)
1 can frozen orange juice concentrate
1 C. milk
1 C. water
1 tsp. vanilla
1/2 c. sugar
ice cubes ( I use 12, the more you use the thicker it gets)
Mix together in blender.
1 1/2 C. peaches
1/4 C. sugar
1/4 tsp. nutmeg or cinnamon
2 C. milk
Mix in blender.
1 can frozen lemonade concentrate
1 c. milk
1 c. water
1 tsp vanilla
1/2 to 2/3 c. sugar
Mix in blender.
Friday, September 26, 2008
Cooked and shredded meat (pork roast, beef, or chicken, I did a pork roast in the crock pot all day with some onions and garlic, s &p).
3 or 4 strips of bacon cut into pieces and cooked in frying pan until golden brown.
Add 1-2 onions sliced and cook until tender. Add meat to mixture and cook over the stove.
5-7 tomatoes (Roma usually) cooked on stove top in pan turning frequently. Cook until browned and charred (but not totally burnt) and skin starts to peel off. You will need to rotate frequently. (don't ask me what this does?)
Put tomatoes in blender and add 1 clove garlic (or more), salt, and 1-2 chipotle peppers (canned in adobo sauce) with a little bit of the sauce. Blend. Add a little bit of the broth from the meat that you cooked.
Pour sauce over meat mixture and simmer over low heat.
Eat this on tostadas with refried beans, mexican cream, mexican cheese Queso de Ranchero or Freir is what we prefer, Fabiola's famous salsa (below) and whatever else sounds good!!
2 big Fresh Tomatoes (Big and Juicy)
2-3 serrano peppers (depending how big)
Boil tomatoes with Serrano peppers. Put in blender, add some cilantro (just a little bit), salt, garlic (1 little piece of garlic), a little piece of onion. Blend everything until smooth. Put a little oil in a sauce pan and heat. Fry the sauce (this sounds weird, but it really helps the salsa), let come to a boil for 3-5 min or so.
Sliced potatoes ( I left the skin on because I was lazy)
Crispy bacon cut into pieces
I cooked the potatoes in a skillet in a little bit of butter until they were just starting to get tender. Then I added the bacon, onion, and garlic and let cook until the potatoes were done. Then I put the cheese on top of it all and let it melt.
1-2 jalapenos (or more depending on if you like HOT or not)
12 corn tortillas
Mexican Cream--Nestle Crema
Queso Fresco (Fresh Cheese, if you can't find it you can use mozzarella. I bought mine at Wal-Mart by the cream cheese)
3 boneless skinless chicken breasts...cooked and cubed
Boil Tomatillos with jalapenos for about 10-15 minutes.
Sauce: Blend tomatillos, peppers cilantro, garlic, and salt. Add cream and mix again
Wrap corn tortillas in a cloth and put 6 in microwave for 1 minute or until soft.
Spray a 9x13 pan. Lay 6 tortillas in bottom of pan. Spread 1/2 of refried beans on top, sprinkle 1/2 of the chicken, 1/2 of the sauce, and 1/2 of the cheese. Repeat layers.
Cover with aluminum foil and cook at 350 for 25 minutes.
Tip: Have everything ready before you make the sauce. If you make it to early, it will go a little funny just sitting there.
These are seriously so delicious! If my little sister Jessica likes them, they have to be good!
Thursday, September 25, 2008
This recipe is in the Payne cookbook (on pg. 1, and its Amy's, not mine), but in case you haven't tried it, I thought I would tell you how good it is! I hadn't made it in a while until tonight. Its so yummy on warm bread fresh from the oven (I made the Blitz Bread again - without the herbs again.)
1/2 C. well-chilled unsalted butter, cut in 4 pieces
1/4 C. honey
1/3 C. pecans, toasted
Toast pecans in oven on a cookie sheet at 350 degrees (get them nice and toasted, but not burned.) Blend everything in the blender until smooth. Serve at room temperature on rolls, toast, or any bread.
Wednesday, September 24, 2008
The bacon was SO good in it, the chicken was good but it would be great without it, too, as a side dish or something. And here's the amazing part---EVERYONE liked it. Nobody whined. A Sunday miracle. Bad part---it is a pricey dish (bacon, chicken, cream, parmesan, marinade).
16 oz. Farfalle (bowtie) pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumbled
1 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
In the crockpot, cook chicken and bottle of marinade on low for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (it just falls apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over pasta, add chicken and stir. Sprinkle a little bit more shredded parmesan cheese on top.
Also, I tried Marsha's chicken taco's on Sunday. They were a hit. Everyone liked them. We had leftover chicken meat and this brings me to this post! I used the chicken for my chimichitos. Here is how you make them:
Roll into a tortilla:
Meat (can use shredded beef, beef chunks, cooked chicken, or any meat)
optional refried beans
Place all burros onto a cookie sheet and brush lightly with oil and sprinkle with garlic salt. Bake at 400 degrees for about 20 or 30 minutes (I don't really time them, I just watch them til done). Bake until crispy.
Serve fancy style with enchilada sauce, sour cream, lettuce, tomatoes, guacamole, salsa, etc. etc. etc. My kids call this Casa Manana food, for any that know that Safford restaurant. You can even serve spanish rice and refried beans on the side. Aunt Jeanie's spanish rice recipe is yummy (it has bacon in it).
Or serve plain with just sour cream and salsa. We do this, too, for a fast dinner. It's a yummy way, too.
These are one of my favorite. Anyway, sorry this post is so random and long.
Tuesday, September 23, 2008
1 c. water
1 c. sugar
4 TB. cornstarch
2 TB. lemon juice
1/4 c. butter
4-5 sliced peaches
Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add peaches and put in a pre-cooked pie crust (we like the shortbread pie crusts)!
Don't forget to top with whip cream. We LOVE cool whip in a can! Tastes like the real stuff!
Monday, September 22, 2008
Pork Spareribs (I used the boneless kind)
1 c. maple syrup (I used homemade syrup, so I don't know if store bought would taste different)
3 TBS. orange juice concentrate
3 TBS. ketchup
2 TBS. soy sauce
1 TBS. Dijon mustard
1 TBS. Worcestershire sauce (I had no idea that this is made with anchovies, but if you look on the ingredients it's made with them, weird)
1 garlic clove minced
1/2 onion, minced
In a large skillet, brown ribs in a little bit of oil then add 2 c. water and bring to a boil. Cover and let simmer for 1 and 1/2 hours. Meanwhile, combine the other ingredients in a saucepan and bring to a boil, then reduce heat and let simmer for 15 min. stirring occansionally. After the ribs are done drain the water then add the sauce and cover and simmer for 30 min.
Saturday, September 20, 2008
For every 3 lbs. of pork (they cooked a pork shoulder) cook it with:
1 C. of Ginger Ale
1/2 to 1 onion cut up
Cook overnight in crockpot on low. About 1 hour before eating drain liquid. You can throw out the onions, or leave them in depending on your preference, shred pork and mix with BBQ sauce. So forget my old post saying to cook your pork with BBQ sauce!
I don't have a picture of the pork sandwich I ate today, but here's a picture of a baby pig instead (taken on a preschool field trip last year)! So cute and innocent - never heard of BBQ sauce yet!
1 1/2 cups (12 ounces) warm water
1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, except the dried herbs for sprinkling, and beat at high speed with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it is puffy.
4) While the dough is rising, preheat the oven to 375°F.
5) Gently poke the dough all over with your index finger.
6) Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice, if desired.
7) Bake the bread till it’s golden brown, 35 to 40 minutes.
8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
To make cheese-stuffed bread: Add 1 cup crumbled feta cheese to the dough after it's been kneaded for 60 seconds
1 container bueno (or other brand) frozen red chili
1 lb. ground beef
2 tsp. minced garlic
Salt to taste
Sort through your pinto beans and remove any tiny rocks or bad beans.
Put beans in large bowl and cover with water to soak overnight.
Drain beans, rinse and put into crock pot.
Cover with water and add remaining ingredients.
Cook until beans are soft (about 10 hours in my crock pot). The cornbread is actually aunt Nyla's recipe from the Payne Women's cookbook!
This is a good meal that takes little preparation and can be made with a variety of ingredients. I make a pot of plain beans probably every other week. I use them for burritos for Frank's lunch, and sides for our dinners. I think beans are a good healthy staple that you can add different things to for variety.
Friday, September 19, 2008
Next I make the tortilla strips by placing the whole stack of flour tortillas on my (yes, it's very old) cookie sheet. I cut them into strips with my pizza roller cutter thing. Then I toss them with a little oil and salt. Bake for about 30 minutes at 400 degrees. You'll have to watch them because I don't know the exact time. Just get them light brown and crunchy. You can also buy tortilla strips made for salad toppings, but I love these.
Next, make the salad. I do this while the tortillas are baking.
1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3-4 roma tomatoes, chopped
1 jicama, peeled and diced
1/2 C. cilantro, chopped
1 (15 oz.) can black beans, drained and rinsed
1 C. frozen corn, thawed
1/2 lb. Monterey Jack cheese, grated to sprinkle on the top (optional)
Assemble everything and serve with Ranch dressing (My favorite is Hidden Valley Ranch packet made up with Mayo and milk) and extra BBQ sauce if desired.
P.S. This is yummy with ham instead of chicken, too. Just another option. I made a ham in my crockpot with a mesquite marinade on it and then I shredded it and put it on instead of the chicken. We loved it. We love the chicken, too though.
Thursday, September 18, 2008
Wednesday, September 17, 2008
4 C. cabbage, finely chopped
1/8 C. carrot, shredded
¼ tsp. salt
1/6 C. sugar
1/8 C. milk
¼ C. mayonnaise
1/8 C. buttermilk
¾ Tbsp white vinegar
1 ¼ Tbsp. lemon juice
1/16 tsp pepper
Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and juice. Beat until smooth. Add cabbage and carrot. Let flavors blend at least 2 hours. Makes 5 servings.
I had some kids over the other day for a rotating preschool we are doing. The letter we were working on is "C" and the theme I chose to do was camping. I found this easy idea online for making Smores. Just thought it would be fun for those of you with kiddos. You'll love having chocolate on their hands and shirts when they're done.
Spread chocolate frosting on one graham cracker, marshmallow cream on the other, and slap them together.
Tuesday, September 16, 2008
1 can peach pie filling
1 can diced peaches
1 white cake mix
1 cube butter
cinammon for top
Dump peach pie filling and diced peaches together in a 9x13 pan and mix together. Sprinkle cake mix on top. Cut butter into slabs and placing over the cake mix. Sprinkle the top with cinnamon.
Bake at 350 for 45 minutes! Top with ice cream or whip cream for an even yummier treat!
Sunday, September 14, 2008
1 14 oz. can artichoke hearts, drained, finely chopped
¼ tsp. salt
¼ tsp. freshly ground black pepper
1 garlic clove, minced
2 C. thinly sliced spinach leaves
1 C. cooked chicken
1 ¼ C. (5 oz.) shredded sharp provolone (I used mozzarella this time)
1 tsp. olive oil
2 tsp. cornmeal
1 13.8 oz can refrigerated pizza crust dough (or homemade)
Marinara sauce for dipping
*I think I used more spinach and more cheese. I also added a little garlic salt to the filling.)
1. Preheat oven to 425.
2. Pat artichokes dry with paper towels. Combine artichoke hearts, salt, pepper, and garlic in bowl. Add spinach, cheese, and chicken. Toss gently to combine.
3. Brush oil over a baking sheet, sprinkle with cornmeal. Unroll dough onto cookie sheet, cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 inch by 5 inch rectangle. Spoon ½ C. to 2/3 C. spinach mixture into center of each rectangle. Fold one corner of each rectangle over spinach mixture to form triangle. Press edges together with fingers to seal. Bake for 12 minutes or until golden brown. You may have some leftover filling. (You can also use parmesan cheese and mozzarella, add mushrooms, or any variation you want.)
Thursday, September 11, 2008
Sunday, September 7, 2008
This is so good. It's so much better than just using BBQ sauce.
3 to 4 lbs. beef short ribs
1 TBS. vegetable oil
2 1/2 c. water, divided
1 can (6 oz.) tomato paste
1 c. ketchup
1 garlic clove, minced
3/4 c. packed brown sugar
1/2 c. chopped onion
1/2 c. vinegar
2 TBS. prepared mustard
1 1/2 tsp. salt
In a deep skillet, brown the ribs in oil. Add 2 c. water, bring to a boil. Reduce hear, cover and simmer for 1 1/2 hours. Drain. Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water, mix well. pour over ribs, bring to a boil. Reduce heat, cover and simmer for 1 hour or until meat is tender.
Saturday, September 6, 2008
We thought it was good -- creamier than regular oatmeal, and we loved the vanilla and cinnamon flavors. I had peaches on hand, so we used those instead of apples, but I think apples would be better in this recipe. The recipe says to add the apples at the end, but Amy and I thought they might be good cooked with the oatmeal, too. I've never given oatmeal this much thought before!
Friday, September 5, 2008
2 ¼ tsp. active dry yeast
1 Tbsp. sugar
Sprinkle water with sugar. Soften yeast right in your mixing bowl and let yeast work for 7-10 minutes.
¼ C. Softened butter
Stir into yeast mixture.
Combine the following dry ingredients, and mix (not sift) together:
1 C. white flour
1 C. oats
1 Tbsp. salt
¼ C. gluten
Add dry ingredients ¼ C. at a time to yeast/honey/butter mixture. Beat until dough forms ball and leaves sides of bowl. Dough should still be sticky. Knead in bowl 5-7 minutes. Remove beaters, cover bowl and let rise for 1 hour in a warm area away from drafts. Spray 3 (8X2), or 2 (9X5) disposable loaf pans (these work best!) with non-stick cooking spray. Punch dough down and divide in half or three (depending on which pans you use). Shape into loaves and place in bread pans. Let rise for 45 minutes or until double. Bake at 350° for 45 minutes. Let cool on racks. Freeze what you can’t use right away.
Tuesday, September 2, 2008
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts or pecans
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Monday, September 1, 2008
1 lb. lean ground beef
1/4 C. onion, finely chopped
1 Tbsp. red wine vinegar
1 tsp. ground red chiles
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 4 oz. can green chiles, drained and chopped OR 3-5 fresh or frozen green chiles, roasted, peeled, seeded, devined, and chopped
1 medium tomato, chopped
8 10-inch flour tortillas
1 egg, beaten
2 Tbsp. butter or margarine, softened
red or green chile sauce (I'll include the recipe I used, but you can use any sauce you want...including sauce from a can!)
1. In 10-inch skillet, cook beef and onion, stirring occassionally until beef is browned; drain.
2. Stir in vinegar, ground red chiles, cinnamon, cloves, green chiles and tomato. Bring to boil, then reduce heat and simmer uncovered for 20 minutes.
3. Warm tortillas.
4. Preheat oven to 500. Spoon 1/8 of the beef mixture onto the center of each tortilla and brush edges with beaten egg mixture. Fold envelope style to seal. Brush each chimichanga with butter or margarine and place seam side down on a large ungreased baking sheet. 5. Bake uncovered for 8 to 10 minutes or until tortillas begin to brown and filling is hot.
Serve with your favorite red or green sauce.
Also, as a side note, I added some canned pinto beans to my meat mixture which made it really yummy.
Here's my red sauce recipe.
Red Chile Sauce
2 Tbsp. Vegetable Oil
1 C. white onion finely chopped (I used yellow because that's what I had)
1 garlic clove minced (I used the kind in a jar)
1/2 C. ground hot red chile
1/2 C. ground mild red chile
1 Can (12 oz) tomato sauce
6 C. water salt to taste
1. In a 3-quart saucepan, heat oil; add onions and garlic and saute until onions are soft. Do not brown.
2. Stir in ground chile, tomato sauce and water. Simmer uncovered until sauce is desired consistency. Season lightly with salt.
3. Sauce may be used as is or pureed. Refrigerate in a tightly-covered container or freeze in an ice cube tray.
*Beware this makes a LOT of red sauce. I would say it makes about 5 cups. And....here's the picture....
4 Granny Smith Apples - slice each in quarters and peel
2 cans Crescent Rolls (Pillsbury works best)
Roll up each piece of apple in crescent roll. Put in 9x13 pan.
Melt 2 cubes butter/margarine
Add 1 1/2 cups sugar to butter and 1 tsp. vanilla
Stir slightly and pour over apples. Sprinkle with cinnamon.
Pour 1 can of Mt. Dew, Sprite, Ginger Ale, etc. over apples.
Bake 350 degrees for 40 minutes.
Serve warm with cream or ice cream.
1 boneless, skinless chicken breast
2 slices well crisped bacon
Pound chicken until somewhat flat and season with salt and pepper. Spray skillet and cook chicken until done, then place on a cookie sheet. Top with barbeque, bacon, and cheese. Broil in oven until the cheese is melted.
Here's a good reminder of a fast and easy cookie recipe. They are Jed's favorite and he requests them often. I figured since I made them today, I might as well post it.
2 c. Sugar
1/2 c. milk
3 Tbsp. cocoa
1 cube butter
Pinch of salt
Boil together 1 minute.
3 to 4 c. quite or regular oats
1/3 c. peanut butter
1 tsp. vanilla
Mix well. Drop on waxed paper (I use parchment paper).